so, how do i make 170 proof 'shine taste like store-bought 80 proof whiskey ?

"Bourbon flavoring" makes me think of that abomination of abominations of whiskey pretenders, the ever-so-vile Beam's 8 Star. You want your bourbon-flavored grain-neutral spirits? There it is. I've made a coffee-flavoring syrup from Beam's 8 Star, but that's only because after you boil off the alcohol, "bourbon flavor" is all that's left. Drinking that shit is like masturbating to photos of transvestite serial killers in the weekly world news behind a used records store with a homeless guy who just bought *you* some Taco Hell and managed to talk you into a deranged proposition. Not that I would know. Or know anyone who did this.

hey hip, I got you.
instead of dicking around with finding a charred barrel and waiting ten years you can get toasted oak chips. Higher surface area makes the reactions happen faster. Forgive my fogginess but as i recall the oak catalyzes the formation of tasty vanillia/fruity esters from other non-tasty chemicals and this results from the slow diffusion of oxygen through the barrel and the wood-liquor interface.

thats the simple way for you to make your shine taste like somthen else,, buy the essences and add them makeing pseudo rum , whisky ,scotch ,etc,,,

the best way ive tried is to use activated charcoal to take out any flavors that might be in the shine then add in the essences ,, i havent tried the oak barrels even the small 1 gallons ones cost way to much for me , though i have tried burnt wood chips ,, that seems to work sorta takes longer then i wanna wait .